Sourdough Bread and Catch-Up

Hello, readers! It has been a hot minute so let me catch you up - my brother-in-law got married, my cat Pickles got sick (don't worry, he's doing much better now!), I ate all the seafood with my sister, and of course, I cooked a ton! 

Dancing the night away at the wedding with my favorite partner

Gorgeous views in Glacier

 

Huckleberry sundaes with this goof

Similarly to other quarantiners, I decided to use my newfound free time making sourdough starter. After letting my starter mature for 3 weeks, I turned it into a delicious loaf of bread! 

Sourdough Starter

1 C rye or whole wheat flour

1/2 C cool water

 

In a large plastic or glass container with a lid, combine flour completely with water and cover loosely with lid. Leave on counter for 24 hours. 

After 24 hours, discard 1/2 C of the starter (I put mine in another container to use for Sourdough Discard Waffles). To the remaining starter, add 1 C all-purpose flour and 1/2 C cool water. Stir to combine completely. Replace lid and leave on counter for 24 hours. Repeat this process of discarding and feeding for 6 days. 

Every day you should notice your starter increasing in volume, more bubbling activity and the unmistakable scent of sourdough. 

You can use this starter immediately, or to halt the process, you can place the starter (and the discard) in the fridge and feed once per week. 

Sourdough Bread

 

1 C Mature Starter

10 oz Room Temperature Water

2 C All-Purpose Flour

2 Tsp Salt

In a large bowl, mix all ingredients until just combined. Cover with plastic wrap and leave on the counter for 30 minutes. 

After 30 minutes, pull and stretch the dough for about a minute in the bowl. Form into a ball shape, re-cover with plastic wrap and allow to rise on the counter for 12-16 hours. The dough should double in volume. 

Preheat oven to 475. You can either bake your bread in a cast iron dutch oven or on a baking sheet. I opted for the baking sheet option. If you prefer to use the dutch oven, place your pot in the oven while it is preheating. 

While your oven (and dutch oven) are heating, cover a piece of parchment paper with a thin layer of flour. Gently knead and shape your dough into a ball shape. Oil a piece of plastic wrap and cover the shaped dough for 30 minutes. 

If you are using a dutch oven, carefully remove from the oven and place the dough ball (with parchment paper) in the oven. Cover with lid. Bake for 20 minutes with the lid on, remove lid and bake for an additional 20 minutes.

If you are using a baking sheet, you can place the parchment paper directly on the baking sheet. Bake for 40-45 minutes or until golden brown.

Remove the bread from the baking vessel to a wire cooling rack and allow to cool for at least 30 minutes prior to serving. 

My bread was tangy with a crunchy exterior and soft interior. Perfect for making grilled cheeses or enjoying with a thin layer of fresh butter (yum!)

Is there anything better than a lobster roll?!